Facebook Twitter Google+ Print

Prosciutto-Wrapped Scallops with Spinach

Prosciutto-Wrapped Scallops with Spinach
Prosciutto-Wrapped Scallops with Spinach
Add To Shopping List
Add To My Menu

Prosciutto-Wrapped Scallops with Spinach

  1. 12 large dry sea scallops, (about 1 pound; see Note)

  2. 1/4 teaspoon lemon pepper

  3. 1 1/4 ounces very thinly sliced prosciutto, (about 3 slices), cut into 12 long strips

  4. 3 tablespoons extra-virgin olive oil

  5. 1 teaspoon freshly grated lemon zest

  6. 1 tablespoon lemon juice

  7. 1/4 teaspoon salt

  8. Freshly ground pepper, to taste

  9. 12 ounces baby spinach

Prep Time: 00:30
Total Time: 00:30

Community Rating:

Recipe Author: Eating Well

Dietary Considerations: Diabetes Appropriate, Gluten Free, Heart Healthy, Low Cholesterol, Low Saturated Fat, Sensible Carbs

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 12 large dry sea scallops, (about 1 pound; see Note)
  • 1/4 teaspoon lemon pepper
  • 1 1/4 ounces very thinly sliced prosciutto, (about 3 slices), cut into 12 long strips
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 12 ounces baby spinach

Recipe Directions:

Place rack in upper third of oven; preheat broiler. Coat a large baking sheet with cooking spray.

Pat scallops dry and sprinkle both sides with lemon pepper. Wrap 1 piece of prosciutto around each scallop. Thread 3 scallops crosswise onto each skewer (securing the prosciutto to the scallop) and place on the prepared baking sheet. Broil until just cooked through, about 6 minutes.

Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.

Place spinach in a colander and rinse under cold water. Heat a large skillet over medium heat. When hot, add handfuls of spinach (with water still clinging to it) to the pan and cook, stirring, until just wilted, 2 to 3 minutes. Drain the spinach and add to the medium bowl; toss to coat with the vinaigrette. Divide the spinach among 4 plates and top each portion with 3 scallops. Drizzle the scallops with the reserved vinaigrette.

Serving per recipe:

4 servings

Amount per serving:

  • Calories: 238
  • Carbohydrates: 6 g
  • Carbohydrate Servings: 1/2
  • Cholesterol: 47 mg
  • DietaryFiber: 2 g
  • Fat: 14 g
  • Monounsaturated Fat: 8 g
  • Potassium: 782 mg
  • Protein: 23 g
  • Saturated Fat: 3 g
  • Sodium: 613 mg
  1. Gluten Free
  2. Heart Healthy
  3. Low Cholesterol
  4. Low Saturated Fat
  5. Sensible Carbs

Other Dietary Considerations:

  • Diabetes Appropriate